Parmesan Chicken Breasts with Crispy Posh Ham

Directions

To prepare your chicken: Grate your Parmesan.

Pick the thyme leaves off the stalks.

Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife.

Season with a little pepper (you don't need salt as the prosciutto is quite salty).

Lay your breasts next to each other and sprinkle over most of the thyme leaves.

Grate a little lemon zest over them, then sprinkle with the Parmesan.

Lay 3 prosciutto slices on each chicken breast, overlapping them slightly.

Drizzle with a little olive oil and sprinkle with the remaining thyme leaves.

Put a square of cling film over each breast and give them a few really good bashes with the bottom of a pan until they're about 1cm thick.

To cook your chicken:

Put a frying pan over a medium heat.

Remove the cling film and carefully transfer the chicken breasts, prosciutto side down, into the pan.

Drizzle over some olive oil.

Cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.

To serve your chicken:

Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate.

Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil.

Lovely with mash and green veg or a crunchy salad!